Thursday, January 01, 2004
Categories:
Italian/Entree
Yield:
4 servings
Ingredients:
Vegetable oil cooking spray
¾ C. mushrooms, sliced
¾ C. zucchini, halved lengthwise, thinly sliced
¼ C. red bell pepper, diced
¼ C. yellow bell pepper, diced
¼ C. green onion, sliced
¼ tsp. garlic powder
½ tsp. Italian seasoning
1 can (10 oz.) refrigerated pizza crust dough
4 T. light mozzarella cheese (4.5g fat per ¼ cup)
4 T. light spaghetti sauce
1 egg white, beaten
Directions:
Preheat oven to 425 degrees F. Spray cookie sheet with cooking spray. In a medium mixing bowl combine mushrooms, zucchini, peppers and onion. Sprinkle with garlic powder and Italian seasoning; mix well. Unroll pizza dough onto cookie sheet. Roll dough into large square. Cut into 4 equal squares. Place 1 tablespoon cheese, 1 tablespoon sauce and ¼ vegetable mixture on each square, leaving a ½-inch edge on each square. Fold dough in half over filling. Press edges with fork to seal. Brush with egg white and make 3 slits on top of each calzone. Bake 12-15 minutes or until golden brown.
Nutrition Facts:
229 calories, 38g carbohydrate, 11g protein, 3.5g fat, 1g saturated fat, 2.5mg cholesterol, 2.5g dietary fiber, 486mg sodium
Source:
Adapted recipe by Rachel Cly, RD, LD